Instant pot potato curry - Instant pot aloo curry

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Wash and finely chop the onions, chop or puree the tomatoes, and peel and cube the potatoes into ¾ inch pieces. Keep the potatoes in water until needed.
2. Heat 2 tablespoons oil in a pan. Add the mustard seeds, cumin seeds and curry leaves if using.
3. Add the onions and sauté until they turn pink or transparent.
4. Stir in the ginger and garlic and sauté for 1 to 2 minutes, until fragrant.
5. Add the tomatoes, turmeric and salt, and sauté until the tomatoes break down and turn soft and mushy.
6. Add the red chili powder, garam masala, coriander powder and cumin powder if using. Sauté for 2 to 3 minutes until the masala smells good.
7. Drain the potatoes, add them to the pan and sauté for 2 to 3 minutes. Pour in water or light coconut milk to partially cover the potatoes.
8. Bring to a boil over medium heat, then cook covered until the potatoes are fully cooked and fork tender, stirring now and then to prevent burning.
9. Taste and add more salt if needed, plus kasuri methi if using. If the curry is runny, uncover and evaporate the extra liquid; if it is too thick, add a little hot water.
10. Turn off the heat, keep the pot covered for 2 minutes, then garnish with coriander leaves. Serve with rice or roti.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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